Sheet-Pan Balsamic-Roasted Sausage, Apples & Potatoes

Ingredients:

1½ lbs baby Yukon Gold potatoes, halved
1½ lbs mild Italian sausage links, cut into 2-inch pieces
2 Honeycrisp apples, cored and cut into thick wedges
1 large red onion, cut into wedges
3 tablespoons olive oil
2 tablespoons balsamic vinegar, plus more for finishing
1 tablespoon Dijon mustard
1 tablespoon chopped fresh rosemary
2 cloves garlic, minced
½ teaspoon kosher salt
¼ teaspoon black pepper
Fresh rosemary for garnish, optional

Directions:
Step 1: oven to 425°F. Line a large, rimmed sheet pan with parchment paper or foil. Because the potatoes take a little longer than everything else, toss them with 1 tablespoon olive oil, season lightly with salt and pepper, and roast for 10 minutes.
Step 2: Meanwhile, whisk together the remaining olive oil, balsamic vinegar, Dijon, rosemary, garlic, salt, and pepper.
Add the sausage, apples, and red onion to the partially roasted potatoes. Pour the balsamic mixture over everything and toss gently to coat.
Step 3: Spread everything into a single layer and roast for another 25–30 minutes, stirring once halfway through, until the potatoes are tender, the apples are caramelized and the sausage reaches 160°F internally.
Step 4: Finish with a light drizzle of balsamic vinegar and fresh rosemary before serving.
A little tip: Don't cut the apples too thin. Thick wedges will soften and caramelize while still holding their shape.

Paired with Lovely Creatures Pinotage

Sheet-Pan Balsamic-Roasted Sausage, Apples & Potatoes

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